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Ingredients
- Â Â Giuliano Gasali of the Grand
- Â Â Formosa Regent Hotel Taipei
- Â Â These recipes and the ones
- Â Â To follow from Chef Gasali
- Â Â Are quite accurate
- Â Â And AUTHENTIC Northern
- Â Â Italian
Directions
- For the Ricotta Cheese: 2 litres lowfat milk 1/2 litre fresh cream 50 ml white vinegar 20 g salt Boil ingredients together until it comes to the bubbling stage, let it cold lift the cheese out and squeeze all liquid.
- For the Stuffing: 500 g ricotta cheese 100g parmesan cheese 100g spinach 1 egg salt and nutmeg Blanche and chop the spinach and mix with the ricotta cheese. Beat the egg with the salt and nutmeg and mix with mix.
- For the Crepes: 100 g flour 1 egg 150 ml lowfat milk salt and white pepper Mix all ingredients together. Cook the crepes (as a pancake).
- For Final Baking Stage: 200 ml cream parmesan to taste
- Spread the stuffing proportionately over the pancake and roll up, cut into 4cm lengths and place in ovenproof dish.
- Top with cream and parmesan cheese and bake till top is brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 2 servings | |
| Calories 30 | |
| Calories from Fat 4 | 13% |
| Total Fat 0.5g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 53mg | 2% |
| Potassium 90mg | 3% |
| Total Carbs 12.5g | 3% |
| Dietary Fiber 7.1g | 24% |
| Sugars 0.0g | 0% |
| Protein 1.0g | 2% |
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